Syllabus | Basic Nutrition | B. Sc. (Nutrition & Dietetics) | First Year

1st Year

Basic Nutrition

Theory- 80 hrs.

S. No

Topic

Domain

Hours

 

 

 

 

Module 1

 

Introduction to Nutrition science

  • Definition of the term Food, Nutrition, Nutrients, Dietetics, Balance Diet, Health, Energy, Adequate Nutrition, Optimal Nutrition, Malnutrition, Under Nutrition, Over Nutrition, Phytochemicals, Prebiotics, Probiotics. Balance diet.
  • Food as a source of macro (Carbohydrate, fat & protein) and micronutrients (Vitamins & Minerals).
  • Physiological, Psychological & social functions of food.
  • Interrelationship between nutrition & health, visible symptoms of good health.
Must Know

  • Basic definitions related to nutrition
  • Functions of food

Desirable to know

  • Sources of Macro & Micro Nutrients
  • Relationship between Nutrition and Health

Nice to know

  • Scope of Nutrition
  • Health problems related to nutrition

3

 

 

Module 2

 

Food guide – Basic five food groups.

  • Basic five food groups: Cereals & grains, pulses & legumes, milk & meat products, Fruit & vegetable, Fats & sugars
  • RDA & its use
  • Planning balance diet with the use of five food group system according to RDA
Must Know

  • Basic 5 food groups given by WHO
  • RDA

Desirable to know

  • Factors to be considered when planning diet
  • Steps of meal planning

Nice to know

  • Scope of Nutrition

Health problems related to nutrition

2

 

Module 3

Use of food in Human body

  • The process of digestion, absorption, transport, utilization of carbohydrate, lipids, proteins, minerals, vitamins & water in human body
Must Know

Desirable to know

Nice to know

2

 

 

 

 

Module 4

Carbohydrates

  • Introduction
  • Functions
  • Classification
  • Food sources
  • RDA
  • Consequences of inadequate and excessive intakes
  • Dietary fiber
  • Functions of dietary fiber
  • Side effect of dietary fiber
  • Recommended intake
  • Role In human nutrition
  • Glycemic Index
Must Know

  • The chemical structure of carbohydrate
  • The major 3 Classifications of carbohydrate
  • RDA of carbohydrate
  • Digestion, absorption process

Desirable to know

  • Food sources
  • The health effects of inadequate and excess of carbohydrate
  • Glycemic Index and Glycemic Load

Nice to know

  • Dietary fiber
  • Role of dietary fiber in prevention of disease

6

 

 

 

Module 5

Lipids, Fats & oils.

  • Introduction
  • Composition
  • Classification
  • RDA
  • Food sources
  • Function
  • Consequences of inadequate & excessive intakes
Must Know

  • The chemical structure of lipids
  • The Classifications of fats
  • RDA
  • Digestion, absorption process

Desirable to know

  • Food sources
  • The health effects of inadequate and excess of carbohydrate
  • Difference between Saturated and unsaturated fats

Nice to know

  • Difference between fats and lipids

5

 

 

 

Module 6

Proteins

  • Introduction.
  • Composition.
  • Classification.
  • Functions.
  • RDA.
  • Food sources.
  • Essential & non-essential amino acids.
  • Protein deficiency & excess
  • Protein quality.
Must Know

  • The basic structure of protein
  • The composition of protein
  • The Classifications of protein
  • RDA
  • Digestion, absorption process

Desirable to know

  • Food sources
  • Difference between essential and non-essential amino acids
  • The health effects of excess and inadequate intake of protein in diet

Nice to know

  • The high biological value protein

6

 

 

 

Module 7

Water

  • Water as nutrient.
  • Components of body fluids.
  • Function.
  • Sources.
  • Requirement.
  • Water balance
  • Effect of deficiency.
Must Know

  • Importance of water in human body
  • Components of body fluid
  • Various functions of water

Desirable to know

  • sources
  • The health effects due to water imbalance

Nice to know

  • The normal requirement of water in human body

4

 

 

Module 8

Minerals

  • Introduction of Macro (Na, K, Ca, Mg, P) minerals.
  • Introduction of micro mineral (Fe, I, F, Zn, Cu, Co, Se, Cr. Mn, Mo, Ni, Sn, Si, V)
  • Introduction of trace elements (Pb, Hg, B, Bo, Al)
  • Functions of micro, macro & trace elements.
  • Food Sources & RDA.
  • Deficiency & toxicity.
Must Know

  • Introduction of minerals
  • Introduction of Macro Minerals
  • Introduction of Micro Minerals
  • Introduction of Trace elements

Desirable to know

  • Functions of each classification of minerals
  • Food sources
  • RDA
  • Health consequences on deficiency and toxicity of any mineral in the human body

Nice to know

11

 

 

 

 

Module 9

Vitamins

  • Introduction of vitamins.
  • Classification.
  • Water soluble vitamins (Vit-B1, B2, B3, B5, B6, B7, B9, B12 & Vit-C).
  • Fat soluble vitamins (Vit-A,D,E & K).
  • Function.
  • RDA.
  • Food sources.
  • Deficiency& toxicity vitamins.
Must Know

  • Introduction of vitamins
  • Classification of vitamins i.e. fats soluble & water soluble vitamins
  • Introduction of fat soluble vitamins
  • Introduction of water soluble vitamins

Desirable to know

  • Functions of each vitamins
  • Food sources
  • RDA
  • Health consequences on deficiency and toxicity of any vitamins in the human body

Nice to know

10

 

 

 

Module 10

Effect of heat processing on the nutritive value of foods

  • Effect of cooking & heat processing on various micro and macro nutrients of cereals, legumes, oil seeds, nuts fats, oils, milk fish/flesh, vegetables and fruits and products.
Must Know

  • Methods of cooking
  • Physical and chemical changes that occur during cooking
  • Effect of cooking and heat processing on the nutritive value of different food products

Desirable to know

  • Principles of cooking food

Nice to know

  • Reasons of cooking food
  • Reason for choosing a particular cooking method

3

 

 

 

Module 11

Energy

  • Concept of energy& its balance.
  • Energy generating pathways.
  • Basal metabolism.
  •  BMR affecting factors.
  • Requirement determination.
  • Food sources.
Must Know

  • Definition of energy
  • Unit of energy i.e. calories and joules
  • Energy Balance i.e. positive & negative energy balance
  • Basal Metabolic Rate:-
        • Factors considered while measuring BMR
        • Factors affecting BMR

Desirable to know

  • Energy requirement of different age group
  • Food sources that provide energy

Nice to know

  • Energy value of different nutrients

4

 

 

Module 12

Nutrition in Sports.

  • Nutrition for Sports fitness.
  • Role of macro (Carbohydrate, fat, protein) nutrients.
  • Role of micro nutrients (minerals & vitamins).
  • Role of water /electrolytes.
  • Nutrition recommendations for sport person in pre exercise, during and post exercise.
Must Know

  • Introduction to sports nutrition
  • Energy and nutritional needs of sports person
  • Role of carbohydrate in sports
  • Role of protein in sports
  • Role of fats in sports
  • Role of micronutrients in sports
  • Role of water & electrolyte
  • Pre event & Post event meal requirement

Desirable to know

  • Types of physical activities
  • Physiological changes during exercise
  • Different types of stress faced by sports person

Nice to know

  • Levels of physical activities
  • Benefits of physical activities
  • Ergonomic Aids

6

 

 

Module 13

Effect of cooking & heat processing on the nutritive value of foods

  • Effect of cooking & heat processing on the nutritive value (micro & macro nutrients) of foods
Must Know

  • Methods of cooking
  • Effect of cooking and heat processing on the nutritive value of food products

Desirable to know

  • Principles of cooking food

Nice to know

  • Reasons of cooking food
 

5

 

 

 

Module 14

Processed and Low cost supplementary foods

  • Introduction.
  • Historical perspectives.
  • Supplementary foods In India.
  • Indian multipurpose food.
  • Malt food.
  • Bal Ahar.
  • Novel foods.
Must Know

  • Definition of low cost supplementary food
  • Indian multipurpose foods that are low cost

Desirable to know

  • Food sources
  • Historical perspective of low cost supplementary food

Nice to know

  • Malt food
  • Bal Ahar
 

3

 

 

Module 15

Food sanitation and hygiene.

  • Introduction.
  •  Natural toxicants in food.
  •  Toxicant due to contamination of food with harmful bacteria, fungi, parasites, insects and rodents.
  • Pesticide residue.
  • Adulterants.
  • Impact on human health.
  • Prevention &control.
Must Know

  • Introduction to food hygiene and sanitation
  • Natural toxicants present in food
  • Diseases caused due to poor hygiene condition
  • Adulteration
  • Prevention and control of food hygiene and sanitation

Desirable to know

  • Importance of food hygiene and sanitation
  • Microorganisms that cause food intoxication

Nice to know

  • Law related to food adulteration
  • Pesticide residue

3

 

 

 

Module 16

Recent concepts in food science

  • Introduction.
  • Organic food.
  • Food-Fortification.
  • Genetically Modified food.
  • Bio fortification.
  • Space food.
Must Know

  • Introduction to food science
  • Introduction to organic food
  • Advantages of organic food
  • Definition of Food fortification
  • Methods of food fortification
  • Nutrition in space
  • Types of space food
  • Effects of space voyage on nutritional status of astronauts

Desirable to know

  • Designing of space food
  • Advantages and disadvantages of food fortification

Nice to know

  • Different types of space food and their properties

7

PRACTICAL
1. Use and care of kitchen equipments.
2.Rich Sources of nutrients price list, nutrition and labeling.
3. Controlling techniques – Weights and measures standard, household measures for raw and cooked food.
4.Food preparation and classifying recipes as good, moderate or poor, sources of specific nutrients. Amount of ingredients to be in standard recipe –
(a) portion size –
(b) Beverages – tea, coffee, cocoa, fruit juice, milk, milk shakes etc.
(c) Cereals and flour mixtures – basic preparation & their nutritive value – boiled rice and rice pulao, chapati, puri, paratha, sandwiches, pastas, pancakes, cookies & cakes etc.
5.Vegetables & fruits – Simple salads, Dry vegetables, Curries, fruits preparation using fresh and dried stewed fruit, fruit salad etc.
6.Milk and milk products Porridges, Curds, paneer and their commonly made preparations, Milk based simple desserts and puddings, custard, kheer, ice cream etc.
7.Meat – cuts of meat – Meat preparations, Poultry, Fish, hard and soft cooked, poached, scrambled, fried &omlette etc.
8.Soups – Basic, clear and cream soups etc.
9.Snacks- Pakoras, cheese toast, upma, pohe, peanut, chikki, til & laddo etc .

SGTUNIVERSITY
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